These fluffy gluten free cinnamon rolls without yeast are light and airy without the need for yeast. They are perfect for anyone looking for a quick and easy no-yeast cinnamon roll recipe without the lengthy rising time. I share easy directions, and these rolls are sure to become a favorite breakfast or snack option.

A fluffy, frosted gluten free yeast free cinnamon roll on a small white plate.

Many of my readers have asked me for more yeast-free recipes because they are intolerant to yeast. I first worked on a delicious gluten free yeast free bread recipe; then I perfected a gluten free pizza crust without yeast. These gluten-free, no-yeast cinnamon rolls are fluffy and delicious, perfect for breakfast or a sweet treat.

Recipe At A Glance:

  • Skill Level – Intermediate
  • # of Ingredients – 11
  • Flour Blends Tested – King Arthur Measure for Measure and Cup4Cup.
  • Cook Time – 50 minutes.

Allergen Information:

This recipe is gluten-free, soy-free, and nut-free. Use dairy-free vegan butter if you are dairy-free. I have not tested any egg replacer in this recipe.

If you love to bake, I have a lot of delicious gluten-free dessert recipes for you to try!

Reader Rave

My whole family absolutely loved these! My kids are usually not keen on my gluten free baking (give or take a few recipes they are pleasantly surprised by to like), so this was a big win for us! I’ve made them several times and have to make some adjustments so the mix isn’t too wet for the gf flour I can purchase locally. Gets a 10 out of 10 score here. 🩷.” Peta L., Facebook comment

Photos of the ingredients to make the no-yeast cinnamon rolls.

Ingredient Notes:

  • Gluten Free Flour Blend – I tested this recipe with King Arthur Measure for Measure and Cup4Cup flour blends.
  • Xanthan Gum – If your flour blend doesn’t have a binder, add 1/2 teaspoon.
  • Brown Sugar – Use light or dark brown sugar.
  • Sugar
  • Baking Powder – Use aluminum-free baking powder.
  • Ground Cinnamon
  • Sea Salt
  • Oil – Use a light, unflavored oil like canola or avocado.
  • Milk or Non-Dairy Milk – I tested this recipe with oat milk, but other vegan milk types work well. You can also use regular milk. You can see which brands of oat milk are gluten free.
  • Powdered Sugar – If you make the frosting for the top.
  • Butter – I used unsalted butter. This is for the filling and the frosting on top.
Pulling apart a cinnamon roll so readers can see the spirals of cinnamon sugar.

These delicious gluten-free, no-yeast, soft cinnamon rolls are so good. See how fluffy they turned out! This fluffy texture is so good; you don’t need yeast to get it! If you do want to try my classic Gluten Free Cinnamon Rolls with yeast, they are also delicious!

Baking Tips:

  • I have tested this recipe multiple times, with some challenges with the brown sugar filling melting out of the rolls. To avoid this issue the first time you make them, you must pack your rolls into the pan. They will rise high, and the filling will run out if there is too much space. This is because the rolls don’t rise like yeast rolls, locking in the filling. The filling can melt more easily because these no-yeast cinnamon rolls rise while baking in the hot oven.
  • Depending on the flour blend you use, you may need to adjust your wet or dry ingredient quantities. If your dough is sticky or runny, you need to add more flour. Every gluten free flour blend has a different starch-to-grain ratio, so you need to adjust the dough if needed. If you want to learn more about this, you can read this guide to why flour blends vary.

Step-By-Step Directions:

I have a lot of great gluten-free baking resources if you are newer to gluten free baking. They will have you baking gluten free like a pro in no time!

Photos of steps 1 and 2 blending wet and dry ingredients.

Step 1: Add the flour, sugar, baking powder, and salt to a large mixing bowl. Use a whisk to blend the flour mixture.

Step 2: Add the milk, oil, and egg to a smaller bowl and whisk the wet ingredients.

Note you can also make the cinnamon roll dough in a stand mixer with a paddle attachment.

Photos of steps 3 and 4 making no yeast cinnamon rolls.

Step 3: Take the wet ingredients and add the dry ingredients. Mix with a wooden spoon.

Step 4: Look at your dough and see how sticky it is. If you didn’t use a flour blend I tested, it is important to make sure your dough has the right texture and consistency. Every gluten free flour blend can vary, so if your dough is sticky, add more flour. Add a little more liquid if it is dry and a little crumbly.

Step 5: Place the dough onto a prepared surface. I use a silicone mat. Some flour blends you will need to flour the mat, others you won’t. If you use Cup4Cup, you will need to flour it to prevent the dough from sticking to the mat.

Photos of steps 6 and 7 adding the filling to the dough.

Step 6: Use a rolling pin to roll the dough to about 1/2 to 3/4 an inch thickness on your work surface. Spread room-temperature unsalted butter over the dough with a spoon.

Step 7: Sprinkle the ground cinnamon over the butter. In my regular yeasted cinnamon roll recipes, I blend the butter, sugar, and cinnamon. When I tried to do this in my no-yeast recipe, the filling all melted out and ended up on the bottom of the pan. By layering the filling, it seemed to stay in the rolls better during baking.

Preheat the oven to 350º F.

Photos of rolling the dough with the filling as described in steps 8 and 9.

Step 8: Sprinkle the brown sugar over the butter and cinnamon. Use a spoon or your fingers to press the sugar into the dough.

Step 9: Gently roll the dough over the filling. Press the dough and try to roll it tightly. Continue to roll it until you end up with a large roll.

Showing how to use the string to cut the cinnamon rolls.

Step 10: I recommend using a piece of sewing string to cut your cinnamon roll dough. I don’t like to use a sharp knife because it crushes the rolls, especially the ends.

Take a piece of string about 9-10 inches long. Slide it carefully under the dough so the roll is the size you want. Pull the ends of the string up and cross them. Pull, and the string will cut the rolls equally from all directions!

Photos of steps 10 and 11 preparing the baking.

Step 11: Prepare your 8×8 pan by either spraying it liberally with gluten free baking spray or line the baking dish with parchment paper as I did.

🔑 Sandi says: Some of my readers said using a muffin tin will also work well because it holds the rolls together so the filling doesn’t melt out. I plan to try this in a muffin tin.

The good news is there is no rise time! Optional: use a pastry brush to brush melted butter over the tops of the rolls.

Step 12: Place the rolls into the pan. Yes, they will be crowded. This holds the rolls together so the filling can’t melt out as easily.

I found by trial and error that these rolls will spread out a LOT during baking if you leave them space…it makes a fluffier roll, but the filling comes out and is on the bottom of the pan.

Step 13: Bake the rolls at 350º F for 25-30 minutes. The actual baking time can vary by the pan material (glass or metal) and the size of the rolls you cut. Thicker rolls will need a little longer to bake.

Step 14: When the rolls are slightly golden brown, remove the rolls to a wire rack to cool.

Frosting in a stand mixer and on the whisk attachment.

Step 15: Add room temperature butter, powdered sugar, pure vanilla extract, and milk (or non-dairy) to a stand mixer. Use a whisk attachment to whip up your frosting.

Spreading the frosting over the cinnamon rolls.

When the rolls are part-way cooled, spread the frosting over the rolls.

Recipe FAQ:

Why did the filling melt out of the rolls?

I use a lot of baking powder (aluminum-free) in this recipe, and this causes a beautiful no-yeast rise. The filling can also melt out. I believe this is because when yeasted cinnamon rolls rise, it grabs onto the filling. These no-yeast rolls don’t get this rise before baking, so the filling can melt while they expand in baking.

How do you store gluten free cinnamon rolls?

Gluten free tends to spoil quicker, so I always recommend storing in an airtight container if you plan to eat them quickly. If you don’t finish the rolls, I highly recommend freezing the rolls in a freezer zipper bag. Microwave them for 25-30 seconds to thaw them. They will taste warm, delicious, and freshly baked!

A pan full of frosted no-yeast cinnamon rolls.

More Gluten Free Cinnamon Roll Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

A fluffy, frosted gluten free yeast free cinnamon roll on a small white plate.

Fluffy Gluten Free No Yeast Cinnamon Rolls

Sandi Gaertner
Easy, delicious gluten free cinnamon rolls made without yeast. This is a fun recipe you can make quickly because there is no rise time!
5 from 5 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 rolls
Calories 402 kcal

Ingredients
  

Rolls:

  • 2 ½ cups gluten free flour blend *Important see notes.
  • 2 teaspoons baking powder aluminum-free!
  • ¼ teaspoon sea salt
  • 3 tablespoons cane sugar
  • 1 large egg
  • ¼ cup oil light oil, not flavored
  • 1 ¼ cup milk or non-dairy milk Use 1 cup for Cup4Cup blend!

Filling:

  • 6 tablespoons unsalted butter warm, room temperature
  • 1 ¼ cups brown sugar light or dark
  • 1 ½ teaspoons ground cinnamon

Frosting:

  • 6 tablespoons unsalted butter warm, room temperature
  • 1 ½ cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2-3 tablespoons milk or non-dairy milk

Instructions
 

  • Preheat the oven to 350º F.
  • Add the flour, sugar, baking powder, and salt to a large mixing bowl. Use a whisk to blend the flour mixture.
  • Add the milk, oil, and egg to a smaller bowl and whisk the wet ingredients.
  • *Note you can also make the cinnamon roll dough in a stand mixer with a paddle attachment.
  • Take the wet ingredients and add the dry ingredients. Mix well.
  • Look at your dough and see how sticky it is. If you didn't use a flour blend I tested, it is important to ensure your dough has the right texture and consistency. Every gluten free flour blend can vary, so if your dough is sticky, add more flour. Add a little more liquid if it is dry and a little crumbly.
  • Place the dough onto a prepared surface. I use a silicone mat. Some flour blends you will need to flour the mat, others you won't. If you use Cup4Cup, you will need to flour it to prevent the dough from sticking to the mat.
  • Use a rolling pin to roll the dough to about 1/2 to 3/4 an inch thickness on your work surface. Spread room-temperature unsalted butter over the dough with a spoon.
  • Sprinkle the ground cinnamon over the butter. In my regular yeasted cinnamon roll recipes, I blend the butter, sugar, and cinnamon. When I tried to do this in my no-yeast recipe, the filling all melted out and ended up on the bottom of the pan. By layering the filling, it seemed to stay in the rolls better during baking.
  • Sprinkle the brown sugar over the butter and cinnamon. Use a spoon or your fingers to press the sugar into the dough.
  • Gently roll the dough over the filling. Press the dough and try to roll it tightly. Continue to roll it until you end up with a large roll.
  • I recommend using a piece of sewing string to cut your cinnamon roll dough. I don't like to use a sharp knife because it crushes the rolls, especially the ends.
  • Take a piece of string about 9-10 inches long. Slide it carefully under the dough so the roll is the size you want. Pull the ends of the string up and cross them. Pull, and the string will cut the rolls equally from all directions!
    Showing how to use the string to cut the cinnamon rolls.
  • Prepare your 8×8 pan by either spraying it liberally with gluten free baking spray or line the baking dish with parchment paper as I did. 
  • Place the rolls into the pan. Yes, they will be crowded. This holds the rolls together so the filling can't melt out as easily.
  • Bake the rolls at 350º F for 25-30 minutes. The actual baking time can vary by the pan material (glass or metal) and the size of the rolls you cut. Thicker rolls will need a little longer to bake.
  • When the rolls are slightly golden brown, remove the rolls to a wire rack to cool.
  • Add room temperature butter, powdered sugar, pure vanilla extract, and milk (or non-dairy) to a stand mixer. Use a whisk attachment. Start the mixer on low speed until your powdered sugar is mixed in. Increase the speed to medium and whip the frosting for 20 more seconds. 
  • Spread the frosting over the warm rolls.

Notes

  1. I tested this recipe with King Arthur Measure for Measure and Cup4Cup. The Cup4Cup rolls were fluffier, but please note that flour blend contains dried milk powder, and it is not good if you are intolerant to dairy.
  2. Note you need 1/4 cup less milk using Cup4Cup, and you will need to really flour the surface of the dough.
  3. If you store your flour in the refrigerator or freezer, it is very important to let it warm to room temperature before using it, or this will affect how moist your dough is.
  4. If your flour blend doesn’t contain xanthan gum or another binder, add 1/2 teaspoon of xanthan or guar gum.
  5. Store leftover rolls in an airtight container. If you don’t eat these within a day or two, I highly recommend freezing the rolls. They thaw easily if you microwave them for 25-30 seconds.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1rollCalories: 402kcalCarbohydrates: 60gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 44mgSodium: 76mgPotassium: 146mgFiber: 3gSugar: 41gVitamin A: 477IUVitamin C: 2mgCalcium: 111mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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6 Comments

  1. Can you make the dough ahead of time, store in the fridge and bake the next day? This would be helpful on holidays to have it made the day before and simply bake the morning of Thanks

  2. 5 stars
    I’ve made this twice so far. Used Pillsbury gluten free flour because that’s all Walmart had in stock when I shopped. The dough was a little bit sticky, so I floured the cutting board and the top of the dough. Otherwise, worked great.

  3. 5 stars
    Hi Sandi
    You continue to amaze me with your gf recipes, and blow me away with your yeast free cinnamon rolls.
    You are so considerate to work with those who have allergen problems with yeast!
    Thank you,
    MK